Never had this but now I must try...
I know Slow Dough doesn't really have a storefront... but is there ANYWHERE you can just their breads?
Awesome, one of my favorite sandwich spots in Houston, along with Papa Geno's...
Goode Co. pecan pies! All the way from Houston? You guys are so lucky...
A Jewish-American rapper named Gula Melaka? Just crazy enough to work!
I second both Papa Geno's and the representation of Houston! I also recommend Kenny & Ziggy's for their take on deli sandwiches. Now if St. Arnold's could only get some love outside of just Houston...
I thought I was the only one who planned the final bite ahead of time...
Nice write-up. Anyone ever had Mathilde? I remember liking it in a cocktail, but I was too many cocktails in at the time to trust either my judgment or memory...
Thanks hmw... I'll try experimenting with something stronger.
I actually kind of love tamarindos. At least the ones I've had. Wonder if they're different there or if my tastebuds have been trained differently...
Leela, haha sounds good. I'll try also if I get a chance soon.
Leela, I think you're right about pure alcohol, but I guess I'm wondering if it would work when diluted.
I have to ask... can agar-agar be used with alcohol? For vegan Jello-ish shots?
Just Knob Creek right now.
In Houston: St. Arnold's brewery is the standard bearer, their Lawnmower Ale my personal favorite, or their Elissa IPA, depending on what I'm in the mood for.
Also a fan of Buffalo Bayou 1836, Southern Star Bombshell Blonde, and Karbach Weisse Versa Wheat.
Great article. Also a Nacho Cheese Dorito addict here. Looking forward to more in the series!
Aki and Alex are Clio alums? Wow
Welcome back Hannah... I was wondering what happened to our Grocery Girl.
Are they able to reuse old beer bottles, or are special bottles needed?
Another for the Spotted Pig here... and Shake Shack.
Invite myself over to my friend's house to grill and drink beer
Butternut squash and apple soup
Blue cheese and roasted jalapeno burger, tailgating before the most exciting college football game I've ever seen in person...
Frito Pie.
I just finished reading a great, touching series of posts on the Houston Press food blog and thought readers here might enjoy it. It's not totally focused on food (though I'd say it's more than tangentially food-related), so be forewarned, but I definitely think it's about Serious Eats.
Part 1
Part 2
Part 3
Part 4
Hope you all enjoy it.
I kind of figure the answer is 'no' but am hoping creative minds here might prove me wrong...
I wanted to make egg rolls for a lunch potluck at work. Unfortunately, my work requires me to work in the mornings, so I'd have to prepare them the night before (at best, if I fry that morning, ~4 hours beforehand). Is there any way to keep them crispy or crunchy for that long? Reheating options are pretty much limited to a microwave :(
Would a dusting of baking powder and overnight resting have the same skin-crisping effects if I toss wings on the grill?
I can't think of a reason it wouldn't work, but figured I would ask people who are smarter than me before attempting.
Hi, I'm looking for a bit of help selecting a couple of bottles of brandy, one for a gift and one for me to try. Does anyone have a recommendation for a special, but still reasonably-priced cognac for the gift? Reasonably-priced is relative here; I'm willing to splurge for the gift it's really stellar. I'd prefer the real French cognac, but I'll consider cognac-style (if that's even a thing) American brandies if you all have recommendations.
For myself, I've never had the chance to really get into brandy, so I'm looking for a good "starter" brandy to see if I can really appreciate it. So are there any recommendations for any good brandies or cognacs for under $35, or maybe just a bit more if it makes significant difference? Or maybe a couple of recommendations for a value, under $20 bottle and a really good one for a bit more?
Is there a way to get use measuring spoons to measure saffron? I've used saffron many times before but usually just guess at it. I'm thinking about trying a recipe for a saffron semifreddo that looks like I might have to be more precise, and it calls for a 1/4 teaspoon of saffron. I might be dumb, but how do you 'spoon' out something that comes in threads? Is there a good way to estimate?
Before the flames start, I use foodie in quotes just for a lack of a better, widely-accepted word...
But I've been following a link mini-debate on a local food blog here in Houston. Long story short, post was about a grocery store cookie, and some scoffed that it would be covered in the blog. Others defended the post, more or less stating that it's still food and may be of interest to people.
I tend to agree with the latter (if you don't think it's worth reading, then don't read it). But trying to be open-minded (it's hard for me sometimes [that's what she said]), I tried to see it from the view of the former. The only point I can really think of, though, is that it's the "foodies" who are most passionate about food and likely to be reading such blogs. Therefore, by that argument at least, posts about grocery store cookies have no audience. I don't agree with this argument, but I will grant that it's likely that the average reader of SE or EOW is more interested in "real food" than "easy/fast food" (although I would hazard to guess that most are interested in both).
So my questions:
1. Is that reason for a general food blog to target the "foodie"? Personally, part of why I enjoy SE is that it also has posts on fast food and Will Gordon's Bottom Shelf series.
2. Are there other reasons to scoff at a grocery store cookie post that I'm missing?
http://newsfeed.time.com/2011/02/15/is-this-the-real-thing-coca-colas-secret-formula-discovered/
I've never met a springform pan that I've completely trusted. By that I mean they've always leaked on me. Granted, I've always skimped on buying them since this is a deep-seated distrust, and I don't want to splurge unless I'm absolutely sure it's worth it. So are there any brands you all recommend?
I'm curious about how the pop-up restaurants (e.g., restaurant wars on Top Chef, 24 Hour Restaurant Battle on FN, etc.) work in real life. Maybe someone here has some insight...
1. Where does the waitstaff come from?
2. Where do the diners come from?
3. Do the diners have to pay?
3b. I assume they don't, otherwise that would be a factor in judging. But why isn't it? Pricing is a huge factor in the success of a restaurant.
What do you think are deal-breakers for foodie status? This is, of course, completely subjective and a matter of personal opinion.
But let me start off with You can't be a foodie if...
... you don't love cheese.
... you have to wait until happy hour to have a happy drink.
... you visit Serious Eats less than twice a day.
I'm going to be in Kansas City for 24 hours next week. I think I'll be able to steal away from other obligations for one dinner. Where should I go? I'll be solo, so someplace where I can eat at the bar would be preferred. And I'll be staying in a hotel downtown -- I don't know the area, so nearby would be preferred, but I will have a rental car.
No, I don't actually have tickets. But I am a recent transplant still looking for something new...
My current recs:
Ola
Baleen
Whisk Gourmet
Burger and Beer Joint
Abraxas (for beer)
Fresh summer rolls are a great hot weather food since they require very little cooking and can be served cold or room temperature. Using fresh herbs and vegetables are highly encouraged. Here, the shrimp are first poached in a flavorful stock before being being rolled into rice paper wrappers with juicy, sweet mango. More
When we think of American classics our minds jump to the comforting standbys we grew up with: burgers, fried chicken, meatloaf, chocolate chip cookies, and potato salad. Here are some of our all-time favorites that will never get old no matter how often we eat them. More
We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year. More
The brunch at Craigie on Main has a lot to commend it. Not in the least are these cake doughnuts, which are fried to order to ensure a thick, even, and golden brown crust. More
When the strips of fried pork belly first arrive at your table, the draw is immediate, animal. You dip a blistered corner into a little pile of ground spices, then pop them into your mouth in a steady stream, the fiery heat of red chilies slowly building up with each crisp, fatty bite. Fried mint leaves, translucent green and aromatic serve as a pause, freeing you to consider whether that's star anise, fennel, or perhaps a bit of both you taste in there with the cumin and Sichuan peppercorn.
Perhaps you might also stop and think to yourself, I'm eating a $10 Chinese appetizer from a region of China heretofore unknown in the airport food court, served on a clean white plate by a server (also white) who speaks polite English with a good barrel-drawn rosé on the side. What the heck's happened to Chinese food in New York?
More
When people ask me about why riesling seems so trendy right now, my first answer is that it's delicious, and my second answer is that it's delicious with food. There isn't heavy oak or heavy alcohol to stand in the way of a happy match, and the wine tends to have a delicious herbal and mineral character that makes it a particularly fantastic partner for seafood. Want to try for yourself? What's for dinner tonight? More
Every time I make this I remember how good it is. There's the heat of the chili oil countered by the cooling cilantro; the richness of the sesame oil, cut through with sour pickles, and that pudding-like tofu. More
When I saw pizza as a category in the grilling competition I partook in last weekend, I knew exactly what I wanted to make. A barbecue chicken pizza I had seen in Lucky Peach in the spring. It had a simple topping combo of pulled, barbecue chicken, sauteed onions, and cilantro that looked beautiful and seemed like the right mix of flavors to impress the ever picky judges. More
After it has been reduced to a silky, rich version of its former self, the eggplant spends a quick 10 minutes stewing the tomatoes, sugar, and vinegar. It may not be the sexiest eggplant dish imaginable, but the final salad is certainly a unique take on the aubergine. More
This healthy dish of ground chicken, shallots, mint, and cilantro is full of fresh and hot Southeast Asian flavors. Serve it as a crispy lettuce wrap or over rice. It can be on the table in under 30 minutes. More
Home coffee setups don't have to be cafe-caliber to make a big change in your daily routine. In this fifth of a series, we'll explore three easy ways to make huge improvements in what you taste—and how you think about brewing—each and every day. If you're looking for the perfect extravagant gift, to yourself or someone else, consider some of the following high-ticket items to class up your coffee with the highest quality. More
As a kid who only ever ate tortilla soup in various gringo-fied Mexican-ish restaurants on the Upper West Side and perhaps the occasional New Jersey strip mall, I figured the dish was about as authentically Mexican as ranchero burgers and fried ice cream (A.K.A. not at all). In that, I was right and wrong. Certainly, the jarred-salsa-watered-down-with-chicken-broth versions I ate garnished with fried tortilla strips, avocado, and not a hint of chili were in the Mexican't camp. But there are more authentic, more complex, more compelling versions of the dish. More
When it comes to Peruvian roast chicken—I'm talking the kind served at places like the Pio Pio mini chain—it's all about that green sauce, right? I mean, sure, the tender chicken, kissed with the smoke of a live fire and a hint of spices and garlic is pretty damn good on its own, but it's that green sauce—spicy, tangy, and cooling—that keeps us coming back for more, right? Here's how to make'em both. More
Have you ever tried steaming eggplant? Eggplant lovers may cry foul at the thought of not roasting them, or not making them almost caramelized on the surface, and it's true, you will not get that result by steaming an eggplant. But what you do get is juicy and tender eggplant flesh, so sweet and naturally good, this may become your new favorite eggplant preparation. More
I love the aching sweetness of the iced milk tea you find everywhere in Chinatown, and the double whammy of cream and sugar syrup that gives the drink an almost melted ice cream flavor. One cup was so rich and sweet I had half in mind to spin it in my ice cream maker, until I realized that it'd be easy enough to make a batch from scratch. More
A most refined way to eat your pudding, This cool and creamy dessert makes a worthy summer treat when paired with whipped cream and fresh fruit. More
There is something pleasing to both the eyes and the palate about this vanilla coffee cake marbled with a sweet blueberry swirl. More
At this late stage in the game is there anyone in the world beside hard-line Italians who doesn't know that you can make a perfect bowl luscious, al dente, perfectly mantecato risotto without preheating your broth or stirring constantly? That said, I've still got a ton of risotto questions left unanswered, so this week I decided to test just about every aspect of risotto I could think of to separate fact from fiction. Which type of rice is best? How much do you really need to stir? Is toasting necessary? And what about mounting with cream? 6.6 pounds of risotto later, I've got a few answers. More
Bourbon-roasted peaches on top of a peach-flavored cheesecake with a graham cracker-pecan crust. More
By this point of summer, we've all been badgered with a million zucchini and squash recipes, but here's one more, this one with cardamom and orange. Plus chocolate frosting. More
This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more. More
Usually I reach for a dry Riesling or a partially-oaked Chardonnay, but if my notorious sweet tooth kicks in or I'm opting out of dessert for the night, Gewürztraminer hits the spot. Often on the floral side and somewhat effervescent, this wine can be a refreshing alternative to your go-to white, especially when you're looking for something that will go well with food. More
Home coffee setups don't have to cost thousands of dollars to make a big change in your daily routine. As we've shown, you could be drinking more delicious coffee at home for just $25, $50, or $75. But those of you who've already grown bored of weighing your water and carefully cleaning out your flannel filter-sock are probably itching to really step it up. For you, we bring some ways to spend money that will bring you not only real return on flavor investment, but perhaps a little more countertop prestige... More
Barbecue chicken doesn't fall under the strict definition of the Southern term "barbecue," as it is not cooked hot or long enough for connective tissue to break down the way it does in ribs or a pork butt (indeed, there isn't really any connective tissue to break down in the first place), but it does fall under the wider umbrella of "barbecue" which includes any foods cooked slowly (not to be confused with slow-cooked) with the addition of smoke and a barbecue sauce. Of course, all conversation of whether or not it's proper to call it barbecue will end once you all agree that it's delicious. More
Pork chops on the grill